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Adam Gray's salmon and new potato recipe makes the most of princely salmon and seasonal Jersey Royals. The salmon is steadily confited to achieve a wonderfully melt-in-the-mouth texture, with a kick provided by the horseradish-enhanced potatoes.
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Place the Jersey Royals in a suitable saucepan. Cover with cold water and bring to a gentle boil. Cook for 8-10 minutes until tender and just cooked. Drain and set aside
Confit the salmon fillets in the rapeseed oil for 6–8 minutes, or until the salmon is just cooked
5
Remove the salmon from the rapeseed oil (reserving the oil) and drain on absorbent kitchen towel. Season the cooked salmon fillets with a little lemon juice and flaky sea salt
Place the new potatoes back into boiling water for 2 minutes to reheat, then drain in a colander. Transfer the potatoes to a medium-sized saucepan and crush with a fork
7
Add the horseradish cream and spring onions to the crushed potatoes. Mix thoroughly and season with salt and ground white pepper to taste
To serve, place a medium-sized ring in the middle of each serving bowl, then spoon in the crushed Jersey Royal mixture
9
Remove the rings and gently place the salmon fillets on top. Dress with some micro ruby chard leaves, then drizzle some of the reserved rapeseed oil around the fish before serving
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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Confit salmon with crushed horseradish Jersey Royal new potatoes
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Confit salmon with crushed horseradish Jersey Royal new potatoes
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